Chicken Casserole
I use this recipe to use up the leftover roasted chicken.
Mix 1/2 cup wild rice and 1/2 cup white rice in a bowl
Add 2.5 cups water and microwave ~20 minutes until tender
1/2 – 3/4 of a leftover roasted chicken
Separate meat from bones and cut into bite sized pieces
Put meat into large bowl
Add one can cream of mushroom soup
Add 1/2 bunch diced celery
Add 1 cup sour cream
Add some diced scallions or onions
Add 2 Tablespoons mustard
Add 1 Tablespoon capers
Add 1 Tablespoon dill
Mix well
Oil a 9×13 pan well
Layer rice on bottom of pan
Layer chicken mixture on top of rice
Sprinkle 1 cup almond slivers over top
(may be refrigerated a few days before cooking/serving)
Bake at 350 ~45 minutes until warm throughout.
In 1950 80% of chickens were ‘free range’ today only 12%, but this is up from a low in 1980 during which only 1% of chickens were ‘free range’.
